Sous Chef – Culinary – Banquets Position Available In Greene, Georgia
Tallo's Job Summary: The Sous Chef - Culinary - Banquets position at Reynolds Lake Oconee involves assisting Chef de Cuisines in managing food facilities, participating in menu planning, supervising food outlets, ensuring safety standards, and maintaining inventory. Qualifications include culinary arts training, leadership skills, and certifications in Serve Safe, CPR/First Aid. The job offers medical, dental, vision insurance, paid time off, 401(k) with company match, and employee discounts. Reynolds Lake Oconee is an Equal Opportunity Employer.
Job Description
Sous Chef – Culinary – Banquets
Job Category:
Food & Beverage
Requisition Number:
SOUSC005716
ing Details
ed: March 30, 2025
Full-Time
On-site
Locations
Showing 1 location
Greensboro, GA
Greensboro, GA 30642, USA
Job Details
Description
Click here to see this job in action! Or copy & paste this link into a web browser: https://www.reynoldslakeoconee.com/careers/videos/chefs
Responsibilities:
Assists Chef de Cuisines in managing all food facilities
Reports to Chef de Cuisines and consults with him in regard to daily changes and projected business
Participates in weekly menu and banquet planning; attends weekly Food & Beverage meeting
Follows work schedule as agreed upon with Chef de Cuisine and approved by Director of Culinary Arts
Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in that day’s duties, and are performing their duties in accordance with standards set by the Chef de Cuisine
Follows up by frequently checking employees to see that assigned duties are being performed correctly
Checks employees’ stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties
Monitors and maintains eye on portion sizes and plate presentation
Assures a secure workplace by maintaining safety standards and monitoring inventory levels
Assists kitchen management in ordering and inventory control
Enforces proper food handling procedures, minimizing public health risk and preventing product waste
Is familiar with all aspects of the kitchen and is ready to perform any job when needed
Responsible for attending all Reynolds training seminars and manager meetings
Maintains breakage, spoiling, and refrigeration temp logs daily
Qualifications:
Able to read, follow and direct orders, lists and recipes
Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment
Proven leadership skills; ability to train and motivate at the line level
Valid Serve Safe certification card required on duty
Must have the ability to stand, walk, and lift often
CPR/First Aid certification
Knowledge of Jonas, Time Management, HR Software, and Reserve Interactive is preferred
Benefits:
Medical, dental, vision and life insurance Paid time off: 2 weeks vacation at date of hire; after 90 days 3 sick and personal days, plus 10 holidays 401(k) with company match Flexible spending and health savings accounts
LTD and STD
Employee discounts: food, retail merchandise, boat rentals
Golf privileges
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
